Hello everybody.
Busy day, had some house repairs and painting walls so I kind of started to cook late 🙁
After a quick search I took out some cooked shredded beef, all the veggies in fridge and noodles. Tossed all with soy sauce, ketchup and ginger, easy quick dinner.
I also made salad with fried potatoes, eggplants and tahini sauce on top.
Another working day awaiting me tomorrow !
Hello everybody.
Today early in the morning I picked my share of fresh mloukhieh that I usually buy from a lovely lady,all cleaned and packed ready to use,both kinds coarse and fine, and to store for all year long.
People differ in liking or not liking this dish,you may find some who simply love it like my uncle,who can eat it anytime or very frequently,and some who can’t eat it at all like my brother ! Well it’s a matter of taste,my opinion it’s a delicious meal specially with lemon juice,pickles and hot peppers,easy to do and a good solution sometimes if you’re in a hurry!
I also made eggplant fatteh,watermelon juice and usual soups.
Hello everybody.
As I mentioned yesterday I did grocery shopping for many dishes this Saturday, one of the things I got stuff for is this recipe that I read in Al-Rai newspaper Friday morning,by the way they do publish very nice and applicable recipes each Friday,try to look through them they’re very useful.
Recipe is lasagna with eggplants,all veggies no meat or chicken.I made regular traditional one and a small one in my pottery pan with eggplants as trial,turned out very good and rich in taste,a success I might say,will be great in Ramadan or lunch parties.
Ingredients and method:
* 1 large eggplant cubed and fried.
* 1 small onion.
* 2 cloves garlic.
* 2 tablespoons tomato paste.
* 2 large tomatoes peeled and chopped.
* 1 small red sweet pepper chopped.
* 1 cube chicken stock (optional).
* 2 cups water.
* 1 pack feta cheese.
* 200 g, ricotta cheese ( I used some brie cheese and kiri instead)
* 2 tablespoons pitted black olives.
* bunch of parsley.
* 1 pack spinach lasagna.
* Parmesan or kashcaval cheese for topping.
* some olive oil and butter.
* salt and pepper.
* heat oil and butter then add onions,garlic and saute till golden.
* add peppers,tomato paste stir well.
* add tomatoes,maggi cube and water then leave to simmer till sauce is thick.
* mix feta cheese with olives and parsley.
* in a deep oven pan,add some of tomato sauce in the bottom then add layered lasagna sheets.
* add some sauce,then half eggplants.
* add cheese mixture then continue with another layer of lasagna,eggplants then sauce on top.
* bake on low heat for 45 minutes then add cheese on top and roast.
* wait for it to cool a bit and settle before serving, I also made some spinach labaneh salad on the side,yummy yummy 🙂
love my new IKEA suff <3
Hello everybody.
I’m sure you’re all surprised by today’s weather,it’s unusual to have such rain this time of year in Jordan, but I guess weather this year is really weird from the beginning.
Since we’re back to rainy cold weather all over again, so I made potato soup with eggplant fatteh ( فته مقدوس), this dish reminds of Ramadan which is practically coming soon,less than two months 🙂
Ingredients and method:
Potato soup:
* 1-2 big potatoes,cubed.
* 1 spring onion.
* 1 maggi cube.
* 1 pack cream.
* salt ,pepper.
* 4-5 cups water.
* saute chopped onions till tender then add potatoes and stir well.
* add salt,pepper,maggi and water.
* leave to boil then simmer till potatoes are done.
* mix with hand mixer or blender then add cream and simmer for 10 more minutes.
Eggplant Fatteh ( فته مقدوس)
* 3-4 cubed fried eggplants.
* finely chopped onion.
* roasted or fried squared pitta bread.
* tahini sauce ( tahini,lemon,salt,yoghurt,garlic)
* tomato paste.
* chopped parsley.
* cooked spiced minced meat.
* toasted almonds and pine nuts.
* salt,pepper,all spice and cinnamon for seasoning.
* saute onions till tender then add fried eggplants.
* add all seasoning,tomato paste and enough water to cover all then leave to simmer till sauce is thick and eggplants tender.
* layer pitta bread in Pyrex or serving dish,add eggplant with sauce on top.
* add tahini sauce then garnish with parsley,meat and nuts.
Note: this dish must be assembled right before you serve so as pittas stay crisp otherwise they’ll be soggy .
I made some salad and kids made egg omelette with the remaining meat,nice hot lunch in this kind of cold day.
Enjoy your weekend 🙂
Hello everybody.
Weekend almost over, hope everybody relaxed and boosted for next week.
My husband brought various vegetables from Ghor Thursday so today I made kofta or kebab fingers with a selection of veggies, as I recall some people call this ” Masfoufeh” meaning lined up cause of the way you arrange it in the pan. Please confirm this info if correct or not.
I also made Fatoush, kind of salad with toasted bread and summaq.
Plus, I bought some fresh fruits and mixed them into a great refreshing cocktail.
Ingredients and method:
* 1 kg ready mixed kofta (minced veal with onions and parsley).
* sliced mixed veggies: eggplants, courgettes, pumpkins, potatoes.
* sliced tomatoes and green peppers.
* 1 pack tomato paste.
* 1 cube maggi.
* 1 1/2 cups water.
* salt and pepper.
* form the kofta to fingers shape then cook on low heat till golden and done.
* grill veggies till brownish on both sides, some people fry them but dish will be too oily.
* arrange veggies in rows then add kofta in between. * dissolve tomato paste and maggi in water then add on pan.
* add salt and pepper.
* cook on low heat for 1 hour.
* serve with white rice.
Fatoush:
This salad is of Libanese origin, it’s basic salad with the addition of radishes,watercress (بقله ), toasted pitta bread with summaq, pomegranate sauce, lemon and olive oil as dressing.
I was lucky my best friend came by for coffee after lunch, great with some dark chocolate.
Enjoy your week ♡♥.
Hello everybody.
Weekend almost over, hope everybody relaxed and boosted for next week.
My husband brought various vegetables from Ghor Thursday so today I made kofta or kebab fingers with a selection of veggies, as I recall some people call this ” Masfoufeh” meaning lined up cause of the way you arrange it in the pan. Please confirm this info if correct or not.
I also made Fatoush, kind of salad with toasted bread and summaq.
Plus, I bought some fresh fruits and mixed them into a great refreshing cocktail.
Ingredients and method:
* 1 kg ready mixed kofta (minced veal with onions and parsley).
* sliced mixed veggies: eggplants, courgettes, pumpkins, potatoes.
* sliced tomatoes and green peppers.
* 1 pack tomato paste.
* 1 cube maggi.
* 1 1/2 cups water.
* salt and pepper.
* form the kofta to fingers shape then cook on liw heat till golden and done.
* grill veggies till brownish on both sides, some people fry them but dish will be too oily.
* arrange veggies in rows then add kofta in between.
* dissolve tomato paste and maggi in water then add on pan.
* add salt and pepper.
* cook on low heat for 1 hour.
* serve with white rice.
Fatoush:
This salad is of Libanese origin, it’s basic salad with the addition of radishes,watercress (بقله ), toasted pitta bread with summaq, pomegranate sauce, lemon and olive oil as dressing.
I was lucky my best friend came by for coffee after lunch, great with some dark chocolate.
Enjoy your week ♡♥.
Hello everybody.
Today’s dish is French , it means tossed vegetables. We usually do make a similar one but with big lamb meat pieces, late grandmas used to cook it, called (طباخ روحو ) which means “it cooked itself” cause just like Ratatouille vegetables are left on very low heat to simmer and become a well done stew.
Well today kids don’t want anything with meat or chicken, so I made ratatouille plus a big bowl of pasta with yoghurt and some French fries.
Ingredients and method:
*Ratatouille:
* 1 large eggplant cut to cubes.
*2-3 courgettes.cubed.
* 1 chopped onion.
* 2-3 chopped cloves of garlic.
* 1 chopped sweet pepper.
* 2 large chopped tomatoes.
* 1 chilli pepper or chilli powder.
*olive oil.
*saute onions and garlic in oil then add chilli.
* add courgettes then peppers.
* fry eggplants till golden, leave on paper towel till dry then add over mixture
*add tomatoes.
*season with salt and pepper.
*leave to simmer till all homogeneous and little liquid remains.
*Pasta with yoghurt:
* 1 pack penne pasta.
* 1 yoghurt can .
*2-3 garlic.
* 1 spoon dried mints.
* mix yoghurt with crushed garlic, mint, salt.
* cook pasta then saute with some butter or oil.
* just minutes before you serve mix together and heat a bit.
* decorate with pine nuts or almonds.
Enjoy ♡♥♡♥.
Hello again.
Lunch now!!!!
I took out some kofta from freezer last night, it was an extra amount from last time, so it won’t be enough for all, needs something extra to go with it.
A quick solution , took out all veggies in fridge to grill them plus a big bowl of salad!
Ingredients and method:
* all sorts of veggies cut to large slices or chunks.
* green onion, garlic, lemon juice and oregano.
* butter and olive oil.
* salt and pepper.
* in a thick cast iron pan (preferably one that’s lined) heat some butter and oil.
* add veggies in turns till tender and stripes show on them.
* mix lemon juice, chopped onion and garlic with oregano, salt and pepper.
*sprinkle all over veggies then leave to simmer for 20-30 minutes on low heat.
* serve with any kind of meat or chicken.
* I made a delicious rocca, mushroom, cherry tomato, walnuts salad with vinaigrette dressing.
Enjoy ♡♥♡♥
Hello everybody.
I’m sure many will say I already stuffed cabbages yesterday so why stuffing again today??
Well to tell you the truth I have extra filling from yesterday so I went to grocery shop and got some nice courgettes and eggplants. You can buy them all ready to be stuffed also if you’re in a hurry or find it difficult to hollow them like me..I end up making holes in half of them:(
*Wash them from inside with salted water then stuff them with the same filling as cabbages, but be careful to leave an empty inch from top so as rice will fill it when done.
*Make a tomato sauce of fresh tomatoes, paste, small onion, some cloves of garlic and a cube if chicken stock.
*Boil the sauce, dip the courgettes and eggplants,, you can stuff green peppers also by the way.
*Boil for 10-15 minutes then leave to simmer for 1 hour on low heat.
*Add some dried mint powder to the sauce, it’ll give a nice aroma.
Enjoy ♡♥
Hello everybody.
Came in the kitchen before going to bed last night to search pantry and fridge for lunch ideas. Found a small bag of white beans,, after approval from hubby and kids, soaked them in water and small spoon sodium bicarbonate. Took out a bag of meat cubes from the freezer to be defrosted in the morning.then off to bed.
This meal is usually cooked in winter so I guess I won’t buy another bag till next year.
Ingredients:
* 1 cup of white beans soaked in water and bicarbonate overnight.
* cubed veal or lamb meat.
* fresh tomato juice.
* 1 pack tomato paste.
* 1 chopped onion.
* 2-3 cloves garlic.
* 1 small spoon cumin powder.
* salt, pepper.
Method:
* in the pressure cooker or regular pan, heat a bit of oil then add meat cubes. Stir till brownish then add onions and crushed garlic.
* wash the beans then add them.
* add spices and salt.
* add tomato juice and paste till it covers all.
* cook for 30-40 minutes if in pressure cooker or 1-1 1/2 if in regular pan.
* be careful not to overcook beans or else they’ll be clotted or mashed.
I also made a delicious eggplant salad that I learned hiw to do it from a restaurant.
You need:
* 1 big eggplant cubed.
* small lettuce.
* 1 bunch rocca leaves.
* 2 cucumbers.
* 1 solid tomato.
* green onion.
* mixed colored peppers.
* lemon juice, tahini, yoghurt .
* sesame seeds, black seeds and some summaq for decoration.
Method:
* deep fry eggplants till golden and leave on paper towel.
* make tahini sauce by mixing 1 small spoon lemon juice, 1 big spoon tahini, salt and 2-3 spoons yoghurt.
* chop lettuce, rocca, cucumber, peppers, tomato and onion.
* before serving add eggplants then top with sauce and sprinkle sesame, black seeds and summaq on top.
* mix it right before eating.
* you can add croutons or fried bread cubes if you like.
Enjoy♡♥♡♥
